'The Lee Bros. Southern Cookbook' on Serious Eats

This recipe from The Lee Bros. Southern Cookbook may sound fancy with that "Vidalia pan gravy," but I was born close enough to the South—I know smothered pork chops when I see them. Of course, with the addition of pears and sherry, this is easily the most complex version of smothered pork chops I've ever encountered. More

The main reason I don’t have parties very often is that I’m one of those compulsive people who allows planning to spin out of control. I end up with five times as much food as I need but still stressed... More

I’m a little nervous about putting this recipe before this crowd, which probably includes more people with dearly-held opinions about barbecue and tacos than I could find anywhere else. Me, I like pulled pork, but I’m from Texas, so that’s... More